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| 压力炒籽技术在生产压榨亚麻籽油中的应用研究 |
| Application of high-pressure frying of flaxseed technology in pressed flaxseed oil production |
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| DOI： |
| 中文关键词: 亚麻籽 压力炒籽 压榨亚麻籽油 品质 |
| 英文关键词:flaxseed high-pressure frying pressed flaxseed oil quality |
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| 中文摘要: |
| 采用常压炒籽、微波和压力炒籽预处理亚麻籽并压榨制油，分析探讨了不同预处理工艺对压榨亚麻籽油的气味、色泽、理化指标、营养成分含量、DPPH自由基清除能力、脂肪酸组成及氧化稳定性的影响。结果表明：未处理及微波、压力炒籽预处理所得压榨亚麻籽油的色泽、酸价和过氧化值等理化指标均优于目前常采用的常压炒籽（170?℃，45 min），压力炒籽所得压榨亚麻籽油具有令人愉悦的浓香风味；采用压力炒籽（1.0 MPa）和微波（亚麻籽水分含量17%，700 W，6 min）所得亚麻籽油的营养品质较好，DPPH自由基清除能力较强，且不同预处理工艺对亚麻籽油脂肪酸组成影响不大；经过常压炒籽（170?℃，45 min）得到的压榨亚麻籽油氧化稳定性最好，压力炒籽（1.0 MPa）其次。因此，利用压力炒籽技术提高压榨亚麻籽油的品质是可行的。 |
| 英文摘要: |
| The flaxseeds were pretreated by normal-pressure frying, microwave and high-pressure frying respectively, and pressed to produce oil. The effects of different pretreatment processes on smell, color, physicochemical indexes, nutritional component content, DPPH free radical scavenging capacity, fatty acid compositon and oxidative stability of pressed flaxseed oil were studied. The results showed that the physicochemical indexes such as color, acid value and peroxide value of pressed flaxseed oil pretreated by microwave, high-pressure frying and untreated were better than normal-pressure frying(170?℃, 45 min). In addition, pressed flaxseed oil pretreated by high-pressure frying had a pleasant flavor. The pressed flaxseed oils pretreated by high-pressure frying(1.0 MPa) and microwave (water content of flaxseed 17%, 700 W, 6 min) had good nutritional quality and strong DPPH free radical scavenging capacity. Different pretreatment processes had little effect on fatty acid composition of pressed flaxseed oil. The oxidative stability of pressed flaxseed oil pretreated by normal-pressure frying(170?℃, 45 min) was the best, followed by high-pressure frying(1.0 MPa).Therefore, it was feasible to use high-pressure frying technology to improve the quality of pressed flaxseed oil. |
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